Beef Pot Roast

Cook time

5-6 hours




  • 1 beef brisket joint, approximately 750 g in weight
  • 2 onions, quartered
  • 2 carrots, cut in half lengthways, then into 4 cm chunks
  • ½ small swede, cut into chunks
  • 1 glass red wine or beef stock
  • 1 tbsp tomato puree
  • Bay leaf
  • Seasoning


  • Step 1Place the joint in the Crock-Pot Slow Cooker stoneware and arrange the vegetables around the joint
  • Step 2Mix together the wine or stock and tomato puree, pour over the brisket and cook on Low for 5-6 hours, or until the meat is tender and the vegetables are cooked through.
  • Step 3The meat juices will make delicious gravy. If thicker gravy is preferred mix a little cold water with some corn flour and a couple of spoonfuls of juice in a small pan, add the remaining liquid and bring to the boil to thicken.
  • Step 4Delicious served with mashed potato and buttered Savoy cabbage.
  • Crock-Pot® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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Sunbeam Corporation PTY Limited I ACN 000 006 771